How to make it

In a Dutch oven or large pot, slowly saute beef in the vegetable oil until browned.

Detach mushroom caps from stems and cut in 1/4" slices and add to pot.

Add the onion and chervil. Saute for 5 minutes.

Stir in the flour, mixing well.

Add 3 cups of boiling water and the beef bouillon cubes, stirring well.

In a separate small saucepan, combine 1 cup boiling water and caraway seed.

Simmer for 15 minutes; strain and add to stew pot, discarding the seeds.

Add parsley and simmer slowly until meat is tender, about 2 to 2 1/2 hours.

Skim the fat from the surface; stir in tomato paste.

Reduce heat to simmer and slowly stir in the sour cream. DO NOT BOIL.

Add a little salt and pepper and serve over cooked egg noodles.

Cooks Note: A taste of the gravy should convey a blend of the beef, onions, mushrooms and caraway seed. If any of these flavors singly hits you, the stew is wrong. Don't worry though, this should turn out fine...